Granular bouillon



Patented Mo; 22, 1945 UNITED STATES PATENT OFFICE sats'setsfi m:

New Brunswick, N. 1., assignors to Verona Chemical lompany, Newark, N. 1., a corporation of New Jersey NoDrawing.

Application October 20, 1943, Serial No. 501,0,2:

7 Claims, (CL 99-124) Thisinvention relates to a food product and particularly to a granulated bouillon and protein compound.

It is the object of the invention toiprovide a food product useful as a bouillon, as a vegetable 1 iortification sauce base and as a product for use in the manufacture of synthetic meat products. It is an object to provide such a product that is free of undesirable tastes and odors and one that possesses the desired characteristics of flavor and taste characteristic of meat products. It is "a further object to be able to secure a product, the bases of which is glue, but which is nevertheless free of undesirable tastes-and odors. The following description is devoted to both the method of preparation-and the description of the composition and characteristics of'the resulting product.

Y procedure there was no longer any disagreeable taste or odor which was characteristic of all of the materials and compounds that had been made heretofore in which the glue, glutens, soy

beans, yeast, etc., had been mixed to ether and hydrolyzed together and. then dried together which was not useable. One of the iundamental features of this inven- It will be understood that application No. 507,024 of October 20, 1943, filed with this instant application is directed to covering the method of producing the product which is the subject or this application.

The-"problem which has been encountered in the past in an 'eilort to make food products from gluehasbeenthattheresifltingproducthas had has been impossible to conceal no "matter what added products have been placed in the combination. a

It has been discovered that, as the result of an offensive odor and a medicinal taste that the study of the hydrolysate of each of a variety drolvsate, that the hydrolysate from the glue showed a neutralization point of between 6 and 'l and at that point was found the optimal taste.

when the glue product was driedat a lower pH than between 6 and I, the material developed a bad taste. 'It was alsodiscovered that on the neutralization .curie oi the gluten hydrolysate that the point when the gluten was free of ex cesive hydrochloric acid the pH had a value 7 of raw materials and a study of thein'eutralization curves of a gelatin hydrolys'ate and a gluten 'hywhich had made a product for most purposes granulated bouillon of appetizlng flavor and odor without any 1e taste or odor and without amedicinal flavor. v The following are typical examples of the method of preparing the product together with a description of the composition of the product and its characteristics.

Example I Place 40 3.1K glue that is free from arsenic and heavy metals'into enough water and hydrochloric add so that the 40 lbs. oi glue are contained in 200 litres otdouble normal hydrochlorlc acid. The mixture is boiled'until only a minimal amount of. biuret reaction is obtained. Under nocircumstances should the biuret be red or red violet in order to avoid a disagreeable or bitter taste. .The hydrolyzed liquid is then illtered and neutralized partially with caustic soda,-

- but not to the end point. The last neutralization pepsin and 15litres of double normal hydroof approximately 4.5. It was also discovered that, the-best pH 10f other" materials suchas casein,soybeansandyeastseemedtobeinthe same neighborhood at the gluten material at 4.5. This led to the discovery that the gluehydrolysateas well as the other hydrolysates could notbe mixed togetherin a solution and could not be dried together, but that at least the-zluehydrolyvegetables can be added for flavor.

sate would have to be worked .up separately and mixed together with other materials in the end in a dry state.

was accomplished and the materials were inadeup accordingtothat is performed with sodium bicarbonate. The re sulting product is dried.

. Thereafter 301135. of yeast are either by drolyaedin'the same way or with 1.5 lbs. of

chloric acid and '15 litres of water from 10 to 12- hours at 40 C. The neutralized extract is dried,

"ground and then mixed with thedried hydrolysate of the glue. ,An'extract ot'2 lbaof dehy- I'hereatter the granulation oi the powder is made with 3 lbs. otvegetable fat. From 5 to ,51 1b. otceleryseedscanbemixedinitdesired.

V l'zamplellf 40 parts of light gimme glue or: added with m to 351MB of water and parts of satisfactory.

. to an activated charcoal.

Paprica 2 double normal hydrochloric acid and one part of pepsin. The enzymatic digestion is continued until cloudy flakes are formed on the surface and the gluey consistency disappears completely so 7 the liquid can be readily filtered. The filtrate Enample III In this example the glue was hydrolyzed as before. The casein and yeast are hydrolyzed by hydrochloric acid in an amount suflicient for hydrolyzing the casein, soybeans and yeast together. After this hydrolysis has been going on for hours, the gluten and soy beans are added to this already partly hydrolyzed mixture and then the-hydrolysis is continued for another 6 hours. The material is finally filtered, cooked with vegetables and dried. The two dried hy- "drolyzed products are then mechanically mixed with the necessary amount of fat. The foregoing procedure in this example was carried out a in detail typically as follows:

(A) 400 grams of crude gelatin or glue are dissolved in 3900 cos. of water at 60 C. To the solution are added 100 cos. of concentrated hydrochloric acid (36%) and 10 grams of pepsin. The mixture is left standing for at least 36hours K thestrained liquidisthendriedinvacuoorin a spray dryer. The two dried powders A and B are put through a mixing mill with the addition of 2.5% of a vegetable fat and 5 grams of celery seeds.

In connection with the method of the preparation of the foregoing examples, it has been found that instead of boiling the liquid mixtures for some hours under reflux, it is possible to heat these mixtures to approximately 95 C. with direct steam in an open vessel. This gives a better result because it automatically removes the at o. It is then neutralized carefully with caustic soda to a pH of between 6 and 7. 2% of filter cel are added and the mixture is filtered. Yi'he filtrate should be clear. In it is dissolved 900' grams of sodium chloride, or ordinary table salt, and the material is dried either in vacuo or in a spray dryer. Both methods are perfectly (B) 150 grams of casein and 400 grams of dry brewers yeast are thorough y mixed with 1510- grams of concentrated hydrochloric acid and 1580 grams of water. The mixture is heated and kept at C. for 10 hours with direct steam slightly superheated. This is done in an'open vessel." Then 400 grams of wheat gluten and grams of soy bean meal are added and mixed 7 into the already partly hydrolyzed mixture. The

whole is further kept at 90-95 C. for 6 to 8 hours. It is then neutralized with caustic soda carefully -to obtain a pH of 4.5. 2% of filter cel are added and the whole is filtered. The filtrate is absolutely clear. The filter cake is washed with boiling hot water and the washings are added to the filtered solution. The remaining filter cake then is dried. We call it "Melanine" and we intend to tryworklng this material up To the filtrate are added the following materials:

- Grams Dehydrated vegetables (tomatoes. celery.

parsnips, carrots, beans, turnips, etc)- 20 Sage leaves dehydrated"; 0.5 Dehydrated parsleyl'u'u 0.5 Dehydlated 'onion 4 Garlic g 5 2 Then the-minure is cooked in a coveredpot for ,4 hour, through a strainer and volatile fatty acids and the odors thereof associated therewith.

It also should be observed that the bytaste will come about from carrying the hydrolysis of the glue too far. This we avoid by careful control of the pH value at that point where the desirability of the taste is at its maximum.

Again it should be observed that one of the important factors in the invention is to produce mately 4.5 which gives the optimal result in flavor and odor.

The product of a hydrolyzed glue of a pH of 6 to 7 and the fact that in. that range there is the optimal in odor and taste characteristics is one of the discoveries constituting this invention.

It will be understood that the amounts of fats and salts can be varied according to the uses of the product.

Another feature of the invention is that it has been found that any of the commerical glues can be utilized without going to the expense of highly refined glues. A good grade of glue free from arsenic and heavy metals is satisfactory which places this product within a price range that makes it commercially practical. It will be understood that we desire to comprehend within this invention such modifications as come within the scope of the claims and the invention.

Having thus fully described our invention what we claim as new and desire to secure by letters Patent is: I

l. A new article of manufacture for use as a bouillon having a pH value of approximately 4.5

' when in an aqueous solution and comprisin 15- food product comprisinga hydrolysate' of gelatin 1 of a pH value ofbetween 6 and '1 reduced to a dry powder and a hydrolysate'of proteins of theclass of soy beans yeast and gluten of a pH of approximately 4.5 mechanically combined and nsapHvalue granulated with fats, the resulting product havsolution. g V

3. A new product of manufacture for use as a food product comprising a hydrolysate of gelatin ofaplivalueofbetweeniiand'lreducedtoa of approximately 4.5, in aqueolm a pH value of approximately 4.5 and substantially free from volatile fatty acids,.in aqueous solution. 4. As a new article of. manufacture, a bouillon compound having a pH value, of approximately 4.5 when in aqueous solution comprising a granular mixture of hydrolyzed glue having a pH value of from 6 to 7, hydrolyzed proteins from the group consisting of gluten, casein, soy beans, and yeast, andfat having a pH value of approximately 4.5. i

- 5. As a new; article of manufacture, a bouillon compound having fa pH value of approximately 4.5 when in aqueous solution comprising a-mixture of hydrolyzed glue having a pH value of from 6 to '7 and hydrolyzed proteins from the group consisting of gluten, casein, soy beans and yeast having a pH.va1ue of approximately 4.5.

'6. As a new article of manufacture,a food product comprising a mixture of fat, 9. dry powbetween 6. and 7 when in aqueous solution, and a dry powdereclhydrolysate of proteins of the class of soy beans, casein, yeast and'gluten having a pH of approximately 4.5 when in aqueous solution, said product having apH value of approximately 4,5 when in aqueous solution.

7. As a new article of manufacture, a food productcomprising a mixture of fat, a dry powdered hydrolvsate of gelatin which has a pH of between 6 and I when in aqueous solution, and a dry powdered hydrolysate of proteins of the class of soy beans, casein, yeast and gluten having a pH of approximately 45 when in aqueous solution, said product having a pH value of approximately 4.5 when in aqueous solution and be-.

ing substantially free from volatile fatty acids. SIEGWART HERMANN.

T H. DORER.

HAHN.

. 3. dered hydrolysateof gelatin which has a pH of I 

